Baked Spanish Mackerel

Ingredients

• fifteen or twenty Mackerel
• 1 breakfast-cupful of stock
• sprinkle with salt
• the juice of a couple of lemons
• some butter

Method

1. 1

   Scale and clean the Mackerel, stuff with fish forcemeat, place in a pan with butter, add stock, sprinkle with salt, and lemon juice.

2. 2

   Bake in a brisk oven for about half an hour, basting frequently until glazed and browned.

3. 3

   Serve with piquante sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 432. The excerpt below is the record exactly as published.

Baked Spanish Mackerel. — Scale about fifteen or twenty Mackerel, pull out the gills, and draw them without cutting Mackerel — continued. open. Wash thoroughly inside and out, dry on a cloth, stuff with some fish forcemeat, and put them in a pan with some butter at the bottom. Pour in 1 breakfast-cupful of stock, sprinkle with salt, and add the juice of a c raple of lemon

Cook this with the app: pantry check, scaling, and the assistant.